Food chemistryOryzaMannansCookingStarchFood Handling
Effect of extrusion parameters on the quality of extruded reconstituted konjac glucomannan Rice.
Rui Lai, Jie Liu, Hanxiao Qin, Qing Li, Yong Chen, Wenxuan Pan, Jikai Zhao, Qing Huang, Hongzhou An, Qian Lin, Yanru Li
Published: 202610.1016/j.foodchem.2025.147418
Abstract
This study investigated the effects of screw speed (175-250 rpm), feed rate (900-1900 g/h), and barrel temperatures of zones III (80-130 °C) and IV (70-120 °C) on starch-protein-konjac glucomannan (KGM) extruded complexes and reconstituted KGM rice (…
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